We love fun and festive treats around here, so naturally, we’re crazy about these “funfetti” cookies. They’re basically sugar cookies with rainbow nonpareils added to the batter, so they’re as simple as they are whimsical. We like to take them to parties to add some fun color to the dessert table.
The dough comes together quickly in this recipe, and it chills in the fridge before baking, which means we can make a batch ahead of time and pop them in the oven the next day. We bake these cookies until they’re just barely done, that way they stay slightly chewy, rather than getting super crisp. A cookie like this is impossibly sweet and delicious, and the disappear in a flash! Make up a batch (or two!) of our “confetti”-filled cookies for an easy and fun way to satisfy your sweet tooth.
Homemade Funfetti Cookies
50 minutes to prepare serves 24-32
- 3 cups flour
- 1 2/3 cups granulated white sugar
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 5 tablespoons rainbow nonpareils
- Beat melted butter with sugar and vanilla. Add eggs, one at a time, until well mixed.
- Mix together flour, cornstarch, salt, baking soda and baking powder in a separate bowl. Gradually add dry ingredients to wet, stirring well, until fully incorporated. Add sprinkles and stir to combine.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 350°F. Line cookie sheet with parchment paper.
- Roll dough into balls, 1 tablespoons at a time. Place on cookie sheet 2 inches apart and bake 12 minutes. Cool on sheet completely before serving or storing.
Recipe adapted from Sugar Spun Run